Another Thursday (my day off), so another day I get to smoke. Today it will be ribs. I told myself that after my last few go 'rounds with ribs not using foil that I would give it another chance, but today's not going to be that day.
This cook will be from a recipe I'm using from a cookbook I have here, written by a guy who knows a little about BBQ. His initials are MM. I'm sure you know who I mean (not trying to push a competitor's wares). This is a fairly involved recipe, but it's supposed to produce money-winning ribs- we'll see. When I say involved I mean I had to make a marinade out of ginger ale, orange juice, soy sauce, salt & a couple packets of Ranch dressing mix to start. Now I've never marinaded ribs in my life, but I followed the recipe. It said to only marinade them for 4 hours, so that's what I did.
Then I needed to make the sauce (Hog Glaze). This is one of the more unusual sauces I've seen. The first ingredient was a vinegar sauce, which I had to cook up. It consisted of apple cider vinegar, ketchup, hot sauce, salt, ground black pepper, red pepper flakes & sugar. After about 20 minutes of cooking that up I assembled the other two ingredients ingredients for the sauce- apple jelly & corn syrup. I had to mix it all up in the blender & then I bottled it up.
Next it was time to make the spritz- apple juice, white wine vinegar & squeeze butter.
By then it was time to remove the ribs from the marinade. I then patted them dry & put my rub on.
Meanwhile out on my deck, I got my MES30 going at 260 & added my recently-acquired peach wood. I'm going to use some of the drippings for some maple & brown sugar beans, the recipe I got from another cookbook from the Chris Lilly BBG cookbook.
The ribs are in the smoker & in fact it's almost time to go out & rotate the racks around so here's a few pics up until I put them in about 45 minutes ago.
Silver skin removed-
Got my rub on-
In they went-
Edited by Tumbleweed1 - 8/13/15 at 2:34pm